Homemade~garlic dumplings
Overview
An unintentional combination creates delicious food! My boyfriend praised that he had never eaten dumplings that suited his appetite so well! Immediately I felt confident. Hee hee...
Tags
Ingredients
Steps
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Soak the dried mushrooms in water, wait until they are completely soaked, wash and chop. Spare.
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Pork, minced, set aside.
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Seaweed, mince and set aside.
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Put the chopped mushrooms, seaweed, and meat together, add salt, light soy sauce, and chicken essence, stir evenly, and set aside. Set aside.
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The most critical step! Chop the garlic whole, very finely. Add some vegetable oil to a wok, lower heat, and simmer slowly. When the aroma of garlic comes out and the garlic turns golden brown, you can take it out and put it in a small bowl. After cooling, it can be eaten in the refrigerator for several months without spoiling. When making soup, add a spoonful of it and it will be fragrant.
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Add a few tablespoons of garlic oil to the filling, and stir evenly again. Now you can start making dumplings! If the filling is too dry, don't add water. Just add garlic oil. As long as the skin is not broken, the cooked dumplings will be transparent.
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Sprinkle some flour on the plate so it doesn't stick. If you can't finish eating, put it in the refrigerator for quick freezing. I think dumplings taken out of a casserole are better. The skin will not break and is easy to cook.
